The Wentworth

Butternut Squash Mushroom Bisque: Soup

Servings: 0

Ingredients:

• 

  2 Butternut Squash (peeled, seeded, and diced)

• 

  1 Onion (diced)

• 

  2 Carrots (peeled and diced)

• 

  3 Celery Stalks (diced)

• 

  5-6 Cloves of Garlic

• 

  1# Mushrooms (wild & domestic, chopped)

• 

  ½ C Brown Sugar

• 

  2tbl Cinnamon

• 

  2tbl Nutmeg

• 

  2C Heavy Cream

• 

  Olive Oil

• 

• 

  Salt & Pepper

• 

  Veg. or Chicken Stock

Step 1:

• Toss the squash with Olive Oil and Salt & Pepper and roast in a 350 degree oven until tender • In a stockpot, caramelize the Onion, Celery, Carrots, Garlic and Mushrooms. When golden brown add Veg. or Chicken Stock to cover • Add Roasted Squash, Brown Sugar, Cinnamon and Nutmeg • When all is incorporated, puree with hand mixer or blender • Return to a clean pot and add Cream • Heat to a simmer, taste, and adjust seasoning with Salt & Pepper

Step 2:

Cinnamon Crème Fraiche 1C Crème Fraiche 2tsp Cinnamon t.t. Salt & Pepper * Crème Fraiche is available in most specialty stores. If not available whip Heavy Cream with Cinnamon